Food Technology and Nutrition (M.Sc.)
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- 2020
- Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
- Approaches for improving the rheological characterization of fermented dairy products
- 2019
- Drivers and Barriers for Reducing Food Waste in School Kitchens
- Evaluation of shelf life of packaged salad
- Starch based formulation for colon delivery of probiotics
- Examination, Identification and Characterization of Bioactive Compounds Found in the Liver and Venom sac of Chimaera monstrosa
- Peptide fragment screening towards a new inhibitor of neutrophil elastase
- Acrylamide in Ready-to-Eat Potato Products
- An investigation on the denaturation process of human growth hormone induced by non-ionic surfactants
- Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
- Investigation of the relationship between physical properties of mesalazine and its behavior during dry mixing
- Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?
- Har konsumtionen av rött kött förändrats i svenska grundskolor de senaste åren?
- Aggregation propensity of homologous peptides as studied by 1H NMR-spectroscopy